| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken, cut up in pieces |
| 1 1/2 |
|
Teaspoons salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Nutmeg or cinnamon |
| 1/2 |
ts |
Garlic salt |
| 1 |
|
Lemon, juice of |
|
|
Olive oil |
| 1/2 |
c |
Flour |
| 2 |
|
Eggs, slightly beaten |
| 1 |
|
Lemon, cut in 6 wedges |
INSTRUCTIONS
These three recipes come from the <<Classic Cuisine of the Italian Jews> by
Edda Servi Machlin (an interesting cookbook). Alaine
Pollo fritto is a classic dish in Jewish Italy
Sprinkle pieces evenly with salt, pepper, nutmeg & garlic salt. Place in a
bowl with lemon juice & 2 tbsp olive oil -- set aside in refrigerator to
marinate for several hours or overnight. Toss once in a while to ensure
evenness of seasonings.
Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip
in egg, & fry in hot oil over high heat for 1 to 2 minutes. Lower heat &
fry for 15 minutes longer or until pieces are golden, but not brown, on all
sides. Serve with lemon wedges & riso coll'uvetta (rice & raisins).
Posted to JEWISH-FOOD digest V96 #79
Date: Sun, 17 Nov 96 10:24:07 CST
From: bgl@leass.PCC.COM (Barbara Leass)
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